Thyme-Encrusted Triggerfish - Carolina Country

Thyme-Encrusted Triggerfish From the Mariner's Menu Cookbook and North Carolina Sea Grant

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 Thyme-Encrusted Triggerfish

Its rich, crab-like taste makes triggerfish a decent bet for a non-seafood lover. Earthy thyme and hard-to-resist butter seal the deal.


  • 4 triggerfish fillets, skinless
  • ½ teaspoon salt
  • ¼ teaspoon white pepper, freshly ground
  • 4 tablespoons fresh thyme, chopped
  • 2 tablespoons canola oil
  • 2 tablespoons butter


  1. Lightly salt and pepper fillets. Sprinkle top sides with thyme. Press gently so it adheres.

  2. Heat oil in a skillet. Add butter and melt. Place fillets in the pan, top sides down. Sauté until just golden, about 5 minutes or until done. Flip fish over and repeat, cooking until done.

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